Ghillie Basan

Ghillie Başan writes about food and travel, cooks, and hosts workshops. Her books have been nominated for Glenfiddich, Guild of Food Writers, and Le Cordon Bleu awards.

Ghillie Basan was born in Kenya, where her parents worked as doctors. She moved to Scotland for boarding school. Later, she attended the University of Edinburgh, initially studying languages before switching to social anthropology.

Basan lived in the United States with her husband for two years. They co-authored Classic Turkish Cookery (1997). The couple parted ways, and Basan now raises her children, Yazzie and Zeki, alone in Scotland.

Ghillie Basan has written over 40 books on culinary cultures. Her work has been nominated for the Glenfiddich Award, the Guild of Food Writers Award, and the Cordon Bleu World Food Media Award. She has also contributed to various publications and radio programs in the UK and internationally.

Her latest work, Seafood Journey (2023), explores Scotland's seafood through stories of fishermen, farmers, and artisans. It includes 90 original recipes showcasing Scottish seafood. The book features a foreword by Gary Maclean, the MasterChef: The Professionals winner.

As part of her hospitality and experience business, Basan uses the Spirit & Spice brand. It includes a website focusing on Food and Whisky Experiences, a food and drink podcast, and a book embracing her lifestyle and culinary practices, pairing food with whisky.

Basan also runs cookery workshops from her home in the Scottish Highlands. She has been dubbed The Original Spice Girl and World Food Expert.

Ghillie Basan lives in a remote part of the Cairngorms National Park, turning a ruined croft into a home where she raises her children.

Photo credit: www.ghilliebasan.com